An instant wake-up for tacos, grain bowls, savory oats, sandwiches, steak, salad, even chili, these low-effort pickles will keep in your fridge for at least 2 weeks. To make them, mix together, ½ cup vinegar (apple cider, red or white wine, rice), spices and seasonings of your choosing (bay leaf, oregano or thyme sprig, orange peel, dried hibiscus, chile flakes, mustard seeds), 1½ tsp. kosher salt , 1 Tbsp. sugar , and 1 cup water. Pour mixture over 1 thinly sliced red onion . After about an hour or so, the acidic vinegar will soften the onion by breaking down its cell structure while simultaneously taking on some of its flavor and losing its own bite. (If you’re in a rush, heating the vinegar and water will speed up the process.)
Source : food
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